The Ultimate Sourdough Bread Recipe

Sourdough bread has captured the hearts of home bakers around the world, and for good reason.

Its unique tangy flavor, chewy crust, and delightful texture make it a staple in kitchens.

But mastering sourdough can seem intimidating, especially for beginners.

Fear not! With the right recipe and a few tips, you can bake the perfect loaf in no time.

Let’s dive into the ultimate sourdough bread recipe and answer some common questions along the way.

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Sourdough Bread Recipe

Ingredients:

450g bread flour
50g whole wheat flour
350g water (at room temperature)
100g active sourdough starter (fed and bubbly)
10g salt

Equipment:

Large mixing bowl
Dutch oven or a baking stone with steam
Kitchen scale
Banneton (proofing basket) or a bowl with a clean kitchen towel
Lame for scoring

Instructions:

Feed Your Sourdough Starter:
- The first step to any good sourdough is an active, bubbly starter. Feed your starter 4-6 hours before baking. It should double in size and have plenty of bubbles when it’s ready.
Mix the Dough:
- In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Mix by hand or with a spoon until there’s no dry flour left. Let this sit for 30-60 minutes (a process called autolyse). Autolyse helps the flour absorb the water, improving gluten development and texture.
Add the Starter and Salt:
- After autolyse, add your active starter and salt to the dough. Mix by hand until well combined. This part might feel sticky, but that’s normal. It will smooth out as the gluten develops.
Bulk Fermentation:
- Cover the bowl with a damp towel and let the dough rise at room temperature for 3-4 hours. During this time, perform 3-4 sets of stretch and folds every 30 minutes (lifting the dough from one side, stretching it, and folding it over itself). This strengthens the dough.
Shape the Dough:
- After bulk fermentation, transfer the dough to a lightly floured surface. Gently shape the dough into a round or oblong loaf. Transfer it to a floured banneton (or bowl with a kitchen towel) seam-side up.
Second Rise:
- Let the dough rise for about 1-2 hours at room temperature, or place it in the fridge for an overnight proof (8-12 hours). The overnight proof develops more flavor and makes the dough easier to handle.
Preheat the Oven:
- If you proofed in the fridge overnight, take the dough out while the oven preheats to 450°F (260°C). Place your Dutch oven or baking stone inside to heat up.
Score and Bake:
- Carefully turn the dough out of the banneton onto parchment paper. Use a sharp knife or razor blade to score the top with a pattern (this controls how the bread expands in the oven). Transfer the dough to the hot Dutch oven or baking stone. Cover (if using a Dutch oven) and bake for 20 minutes.
Finish Baking:
- Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 20-25 minutes until the crust is golden brown and crackly.
Cool:
- Let the bread cool completely on a wire rack before slicing. This allows the interior to set properly.

Tips for the Perfect Sourdough Loaf

Hydration is Key:
- This recipe has a 70% hydration level, which is great for beginners. If you’re more experienced, you can increase the water for a more open crumb (but be prepared for a stickier dough!).
Use a Strong Starter:
- A bubbly, active starter is essential. If your starter isn’t rising well or looks sluggish, feed it more regularly before baking.
Stretch and Fold:
- Don’t skip the stretch-and-folds during bulk fermentation. It helps develop the gluten, which gives your bread structure.
Cold Fermentation:
- An overnight proof in the fridge improves the flavor and makes the dough easier to score before baking.
Steam is Important:
- Steam helps your bread rise and gives it that beautiful, crispy crust. If you don’t have a Dutch oven, place a baking pan with water on the bottom rack of your oven to create steam.

Q&A: Common Sourdough Questions

Q: How do I know if my sourdough starter is ready to use?

A: Your starter is ready when it has doubled in size, is bubbly, and passes the float test (drop a small spoonful into water – if it floats, it’s ready!). This usually happens 4-6 hours after feeding, depending on the room temperature.

Q: My dough is very sticky. What am I doing wrong?

A: Sticky dough is common, especially with high hydration sourdoughs. Make sure to flour your hands and work surface lightly when handling the dough. As you practice more, you’ll get used to handling wetter dough. Also, try letting the dough rest for a few minutes before shaping to allow it to relax.

Q: Can I skip the overnight proof?

A: Yes, you can skip the overnight proof if you’re short on time. Let the dough rise at room temperature for 1-2 hours after shaping and bake it directly. However, the flavor will be slightly less tangy, and the dough may be a bit harder to score.

Q: Why did my bread turn out flat?

A: Flat bread can be caused by overproofing (letting the dough rise too long) or underproofing (not letting it rise enough). If your dough is overproofed, it won’t hold its shape in the oven. Underproofed dough, on the other hand, can be too tight and won’t expand properly. Pay close attention to how your dough feels during each stage.

Q: How should I store my sourdough bread?

A: Sourdough bread stores well at room temperature for up to 3 days. To keep it fresh, store it in a paper or cloth bag. You can also freeze sourdough by slicing it first, then storing the slices in a freezer-safe bag for up to 3 months. Just pop a slice into the toaster or oven to revive it.

Baking sourdough is a rewarding process that only gets better with time. Follow these steps, be patient, and you’ll be well on your way to enjoying homemade sourdough bread that’s crisp on the outside, soft on the inside, and packed with flavor.